Baked Pearl Barley Recipes

BARLEY BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
• Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.

PEARL BARLEY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
• Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.

BAKED BARLEY PUDDING

Steps:

• In a large saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Add milk; cook over medium-low heat for 10 minutes or until barley is almost tender, stirring frequently. In a bowl, whisk the cream, sugar, eggs and vanilla; gradually stir into the barley mixture., Spoon into eight greased 6-oz. custard cups. Sprinkle with raisins and cinnamon. Place custard cups in two 9-in. square baking pans. Fill both pans with boiling water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Store in the refrigerator.

CHEESY BAKED PEARL BARLEY

Steps:

• Preheat oven to 180C fan forced (200C normal).
• Toss the pumpkin with a little oil and salt and pepper in a heavy bottom baking tray and cook in the oven until tender tossing now and again.
• At the same time, put the pearl barley and a pinch of salt in a pot and just cover with stock and gently cook for about 35 minutes until just tender, adding more stock if needed and then drain well.
• To make the mornay sauce, melt the butter in a pot and add the flour and stir well and gently to cook and then add the hot milk, all at once, and whisk well and then add 2 good handfuls grated tasty cheese, the cream and salt and pepper and whisk until the cheese has melted.
• Heat a little oil in a pan and gently saute the tomatoes until they collapse a bit, regularly stirring and then toss the tomatoes with the cooked pumpkin, pearl barley and salt and pepper and add a general amount of the mornay sauce (LEAVE ENOUGH TO COVER THE TOP OF THE BAKED DISH) and mix well and transfer the mixture to a gratin dish (or any ovenproof dish).
• Flatten the top and then spoon more mornay sauce on top and sprinkle with some grated cheddar and parmesan and cook in the oven for about 20 minutes or until golden and bubbling.
• Can be made ahead and reheated in the oven though you may need to cover with alfoil to prevent cheese burning.

BAKED BARLEY

Steps:

• Preheat the oven to 375 degrees F.
• Place the barley into a 1 1/2-quart ceramic or glass baking dish (with a lid) and add the butter, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, remove the cover, fluff with a fork and serve immediately.

BAKED PEARL BARLEY

Steps:

• Brown the onions in 1/3 of the butter. Place in a 13"x9" pyrex, coated with cooking spray. Brown barley in 1/3 of butter and add to baking dish. Pour 2 cups of chicken broth over the onions and barley. Bake uncovered at 325 for 30 minutes. Saute mushrooms in remaining butter. Stir barley and onion mixture. Add sauteed mushrooms, slivered almonds and remaining chicken broth and stir again. Bake uncovered for another 45 minutes or until barley is tender. You may find you need a little more butter - this is roughly 1/2 the original recipe. Also, the original calls for beef broth but I think even veggie would work. It travels and re-heats well. Just make sure you cool properly first.

NUTTY BARLEY BAKE

Steps:

• In a large skillet, saute the onion, barley and nuts in butter until barley is lightly browned. Stir in the parsley, green onions, salt and pepper. , Transfer to a greased 2-qt. baking dish. Stir in broth. Bake, uncovered, at 350° for 1-1/4 hours or until the barley is tender and the liquid is absorbed. If desired, sprinkle with additional parsley and green onions.